|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. CDI: CFPM showed up at end of inspection.
2-101.11 PIC shall be present during all hours of operation. -PF. Observed PIC not present at beginning of inspection. CDI: PIC showed up later on into the inspection. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered personal drink stored on dry storage shelf in kitchen and front of house. CDI: drinks were discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cream corn in warmer reading only 126F. CDI: corn was reheated to 145F during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer bucket at front of house reading 10ppm. CDI: changed out and corrected to proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in room temperature water on cook line. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts.
4-501.11 Maintain equipment in good repair. Observed under counter freezer in kitchen not working and shelving inside walk-in cooler rusting. |